If you love comfort food that feels gourmet but comes together easily, this Garlic Butter Chicken with Parmesan Rigatoni Pasta will steal your heart (and your taste buds). Tender, golden chicken bites are tossed in a velvety garlic butter sauce and combined with creamy Parmesan-coated rigatoni for the ultimate weeknight indulgence. I made this once using freshly grated Parmesan and a hint of lemon zest — the result was so flavorful and aromatic that it felt like a restaurant-quality meal made right at home.
Why You’ll Love This Recipe
This dish delivers the perfect balance of buttery richness, savory garlic, and creamy pasta — everything you crave in a comforting dinner. It’s quick, easy, and guaranteed to impress guests or family. The rigatoni soaks up the sauce beautifully, while the garlic butter and Parmesan create a luscious coating that ties everything together. It’s the kind of meal that feels special but requires minimal effort — a true weeknight win.
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Garlic Butter Chicken with Parmesan Rigatoni Pasta
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Halal
Description
Garlic Butter Chicken with Parmesan Rigatoni Pasta is a rich and satisfying dinner featuring golden, tender chicken bites tossed in garlicky butter and served over creamy Parmesan rigatoni — a restaurant-quality meal made in under 40 minutes.
Ingredients
- For the Chicken:
- 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh parsley (for garnish)
- For the Parmesan Pasta:
- 12 oz rigatoni pasta
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/4 cup pasta water (as needed)
Instructions
- Cook rigatoni pasta according to package directions until al dente. Reserve 1/4 cup of the pasta water, then drain and set aside.
- Season chicken pieces with Italian seasoning, paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and sear until golden brown and cooked through, about 5–6 minutes. Remove from pan and set aside.
- Reduce heat to medium. In the same skillet, melt 2 tablespoons of butter. Add minced garlic and sauté for 30 seconds until fragrant.
- Return the chicken to the skillet, toss in the garlic butter, and cook for another minute. Transfer to a plate and keep warm.
- In a separate large skillet or saucepan, melt 2 tablespoons of butter and sauté 3 cloves of garlic until fragrant.
- Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, red pepper flakes, salt, and black pepper until sauce thickens and becomes creamy.
- Add the cooked rigatoni and toss to coat. If the sauce is too thick, add a splash of reserved pasta water until it reaches the desired consistency.
- Serve the creamy Parmesan rigatoni topped with garlic butter chicken. Garnish with chopped parsley and extra Parmesan.
Notes
- Use freshly grated Parmesan for the smoothest, creamiest sauce.
- For added depth, deglaze the chicken pan with a splash of white wine before adding butter.
- Pair with roasted vegetables or garlic bread for a full meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken
Use boneless, skinless chicken breasts or thighs, cut into bite-sized pieces. Chicken thighs stay extra juicy and tender in the buttery sauce.
Rigatoni Pasta
Rigatoni is perfect for this dish — its ridges hold the sauce, and its hearty texture stands up beautifully to the rich flavors.
Butter
Unsalted butter forms the base of the sauce, adding richness and depth. Browning it slightly enhances the nutty flavor.
Garlic
Fresh minced garlic brings warmth and savoriness that perfectly complements the creamy pasta.
Olive Oil
A splash of olive oil helps sear the chicken and prevents the butter from burning.
Heavy Cream
Heavy cream makes the sauce silky and luscious, creating that perfect coating on the pasta.
Parmesan Cheese
Freshly grated Parmesan cheese adds a nutty, salty punch to the sauce. It thickens beautifully and enhances every bite.
Chicken Broth
A bit of chicken broth balances the richness and helps the sauce reach the perfect consistency.
Italian Seasoning
A pinch of Italian seasoning or dried herbs (basil, oregano, thyme) adds aroma and depth.
Salt and Black Pepper
Simple salt and freshly ground black pepper season the chicken and sauce to perfection.
Parsley
Chopped fresh parsley adds color and freshness to the final dish.
Lemon Juice (optional)
A squeeze of lemon juice brightens the sauce and balances the buttery richness.
Directions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Prepare the chicken: Season the chicken pieces with salt, pepper, and Italian seasoning.
- Sear the chicken: In a large skillet over medium-high heat, melt one tablespoon of butter with a drizzle of olive oil. Add the chicken and cook for 6–8 minutes until golden and cooked through. Remove from the skillet and set aside.
- Make the garlic butter sauce: In the same skillet, melt the remaining butter. Add minced garlic and cook for 30 seconds, stirring constantly until fragrant.
- Create the creamy base: Lower the heat to medium and add the heavy cream, chicken broth, and Parmesan cheese. Stir until the cheese melts and the sauce thickens slightly. Add more pasta water if needed for a silkier texture.
- Combine: Add the cooked rigatoni and seared chicken back into the skillet. Toss everything together until coated in the creamy sauce. Taste and adjust seasoning with salt, pepper, and a splash of lemon juice if desired.
- Serve: Garnish with chopped parsley and extra Parmesan before serving warm.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large skillet or sauté pan
- Pot for boiling pasta
- Mixing bowls
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
- Grater for Parmesan cheese
Servings and timing
This recipe serves 4 people.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: Approximately 40 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of milk or broth to loosen the sauce. Avoid high heat to prevent the cream from separating. You can also freeze the sauce and chicken separately (without pasta) for up to 2 months.
Variations and Customizations
Spicy Garlic Butter Pasta – Add a pinch of red pepper flakes to the garlic butter for a subtle kick.
Mushroom and Spinach Version – Sauté sliced mushrooms and a handful of baby spinach before adding the sauce for a hearty, earthy twist.
Sun-Dried Tomato Flavor Boost – Stir in chopped sun-dried tomatoes for tangy sweetness.
Bacon Lover’s Edition – Add crispy bacon crumbles for a smoky, savory addition.
Lighter Version – Use half-and-half instead of heavy cream and reduce the butter slightly.
Herb Infusion – Add fresh basil, thyme, or oregano for an aromatic upgrade.
Four-Cheese Blend – Mix Parmesan with mozzarella, Asiago, and Romano for an extra creamy, cheesy flavor.
FAQs
Can I use a different type of pasta?
Yes, penne, fettuccine, or cavatappi work just as well.
Can I make this ahead of time?
Yes, you can cook the chicken and sauce in advance. Reheat and toss with freshly cooked pasta before serving.
What’s the best chicken to use?
Boneless, skinless chicken thighs give the juiciest results, but chicken breasts work perfectly too.
Can I use milk instead of cream?
You can, but the sauce will be thinner. Add a bit more Parmesan to thicken it.
How do I keep the sauce from curdling?
Avoid high heat once the cream is added and stir continuously until smooth.
Can I make this gluten-free?
Yes, use gluten-free rigatoni and ensure your Parmesan and broth are gluten-free.
How can I make it extra creamy?
Add a touch more Parmesan and a splash of pasta water when tossing everything together.
Can I add vegetables?
Absolutely — broccoli, peas, or roasted cherry tomatoes are great additions.
Can I double the recipe?
Yes, just use a larger skillet or Dutch oven to accommodate everything evenly.
What wine pairs best with this dish?
A crisp Chardonnay or Pinot Grigio complements the buttery, creamy flavors beautifully.
Conclusion
This Garlic Butter Chicken with Parmesan Rigatoni Pasta is the ultimate comfort meal — rich, creamy, and bursting with flavor in every bite. The tender chicken, garlicky butter sauce, and cheesy rigatoni create a harmony that’s both indulgent and satisfying. Whether you’re cooking for a cozy night in or a dinner party, this recipe delivers restaurant-quality results with minimal effort. One taste, and it’ll become a regular in your weeknight rotation.
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